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Whole raspberry cheesecake with a golden graham cracker crust, topped with glossy raspberry sauce and fresh raspberries around the edge. A slice is being lifted out, revealing the creamy cheesecake filling, with scattered fresh raspberries on the table in the background.

Easy Raspberry Cheesecake Recipe

Keesha
This raspberry cheesecake has a buttery graham cracker crust, smooth cream cheese filling, and a swirl of fresh raspberry sauce.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 12
Calories 423 kcal

Ingredients
  

Graham Cracker Crust

  • 2 cups graham crackers (crushed)
  • ¼ cup brown sugar
  • ½ cup unsalted butter (melted)

Cheesecake Filling

  • 24 oz cream cheese
  • 1 cup white sugar
  • ½ tsp salt
  • 1 ½ tsp all-purpose flour
  • 4 eggs
  • 1 tsbp vanilla extract
  • ½ cup sour cream

Raspberry Filling

  • 1 cup raspberries
  • ¼ cup white sugar
  • ¼ cup water
  • 1 tsp lemon juice

Topping

  • Fresh raspberries

Instructions
 

  • First, preheat your oven to 325°F (163°C). Line a 10-inch springform pan with parchment paper and lightly grease the sides.
  • Next, make the crust. Mix the crushed graham crackers, brown sugar, and melted butter until it looks like wet sand.
  • Press into the pan and bake for 10 minutes. Let it cool while you make the filling.
  • Then, cook the raspberry sauce. Add raspberries, sugar, water, and lemon juice to a saucepan. Simmer for 10 to 12 minutes, stirring now and then. Strain if you want it smooth, then let it cool.
  • Now, beat the cream cheese until smooth. Add sugar, salt, and flour. Mix in eggs one at a time, scraping the bowl. Stir in vanilla and sour cream until just smooth. Don’t overmix.
  • Pour the filling over the crust. Spoon the raspberry sauce on top and swirl it with a butter knife.
  • Place the pan on a baking sheet and add water around it for a water bath.
  • Bake for 50–55 minutes, until the center is set but still a little jiggly. Turn off the oven, crack the door, and let it sit for 1 hour.
  • Finally, chill in the fridge for at least 2 hours. When ready, take it out of the pan, top with fresh raspberries, and slice.

Nutrition

Calories: 423kcalCarbohydrates: 40gProtein: 5gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 84mgSodium: 1351mgPotassium: 139mgFiber: 1gSugar: 11gVitamin A: 1065IUVitamin C: 3mgCalcium: 86mgIron: 1mg
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